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Gluten Free Gingersnap Cookies

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“These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!”
READY IN:
55mins
SERVES:
48-60
YIELD:
48-60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, cream butter, sugar, molasses, and eggs.
  2. In large bowl combine dry ingredients;stir into butter mixture.
  3. Refrigerate for several hours.
  4. Preheat oven to 350°F.
  5. Scoop out dough, and shape into 1/2 inch balls.
  6. Roll into granulated sugar.
  7. Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
  8. Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
  9. Cool on wire racks.
  10. If desired sprinkle with more granulated sugar.

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